Emeril's Amazing Rum Balls

Ingredients

• 1 1/2 cups confectioners' sugar
• 2 tablespoons cocoa powder
• 1/2 teaspoon ground allspice
• 1/2 cup dark rum
• 2 tablespoons light corn syrup
• 2 1/2 cups finely crushed vanilla wafers
• 1 cup finely chopped, toasted walnuts ( Or omit. )
  

Directions

Into a large bowl, sift together 1 cup of the confectioners' sugar, the cocoa powder and allspice. Stir in the rum and corn syrup. Stir in the vanilla wafers and walnuts, and mix well. Place in the refrigerator to firm up slightly, about 30 minutes. (The mixture may appear crumbly and dry; this is O.K.)

Place the remaining 1/2 cup confectioners' sugar in a shallow bowl or dish.

Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls. Using your hands, roll the balls in the confectioners' sugar, coating evenly.

Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.

Quick Sugar Cookie Icing

• 4 cups confectioners' sugar
• 1/2 cup margarine
• 5 tablespoons milk
• 1 teaspoon vanilla extract (Peppermint Extract is tasty too!)
  
• food coloring

In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired. Use of a piping bag is recommended but not required.

Mom's Quick Lemon Cake

LEMON CAKE

1 PKG Lemon cake mix

1 PKG Jello (any flavor)

1 CUP Hot water (boiling to melt jello)

3/4 CUP Oil

4 Eggs

Add boiling water to jello and stir until dissolved. Let cool.

Add oil and cooled jello to cake mix, then add eggs one at a time.

Pour into two loaf pans.

Bake at 350 for 45 minutes.

This can be frozen, and will yield 2 loaves worthier than those you can purchase at the local grocer!